GF Ginger Cookies

I heart gingerbread cookies. They are one of my favorite holiday foods. I actually made a Candyland game with gingerbread a few years ago. The house, the markers all made out of gingerbread.

I have a GF recipe for gingersnaps that I have played around with several times. All are very delish. This is made in a food processor so it is quick and easy.
I have cut the amount of sugar in half from the original recipe, trying to reduce the sugar to a minimum. You may want to add more.

Measure and add the first four ingredients to the food processor in this order and process. Measuring and emptying the olive oil before the molasses allows the molasses to just slide right out of the cup.

1/4 c. brown or maple sugar
1/4 c. EVOO (extra virgin olive oil)
1/4 c. molasses
1 tsp vanilla extract

Mix together in small bowl:

3/4 c. flour (amaranth, sorghum or brown rice)
1/2 c. arrowroot powder or tapioca flour
1/4 c. one of flours above not already used
1 tsp. xanthum gum
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon

Add to the wet ingredients in several batches, processing between each addition.

Add 2 T water(if needed). Oil baking sheet or use parchment paper. Make dough into 1" balls. Flatten. Bake at 325 degrees F. for 10-12 minutes if you like a crispy cookie outside and soft inside. Bake a few minutes longer if you like hard gingersnaps. Ler cool on the cookie sheet for a couple minutes before removing.

GF DF Krispy Sugar Wafers

The Characters













1 Tablespoon GF vegan margarine

4 Tablespoons powdered sugar

¼ teaspoon GF vanilla powder

2 rice crisp breads


Forget about calories with this one. Chances are you don't need to worry about weight if you are gluten and dairy intolerant..., you don’t indulge in the readymade sugary temptations that abound on the grocery store shelves, that pile on the pounds, because they contain gluten and/or some other food you are sensitive to. Every GF cookie I’ve seen in stores has some ingredient I’m sensitive to. When I first bit into this plain crispy rice wafer, the texture reminded me of the neopolitan sugar wafers that come in vanilla, chocolate and strawberry flavors and I knew I had to make a gluten free version. This one is vanilla flavored. It is quick, easy and delicious with some fresh fruit.

Try adding cocoa powder if you prefer chocolate. Powdered flavorings won’t thin the filling.

First, measure one T. vegan margarine and melt in microwave, approximately 15 seconds. Just get it melted, it doesn’t have boil.























Add the powdered sugar and powdered vanilla to the margarine. Blend with a fork until it’s nice and creamy.

Now pile the yummy, sugary filling onto the rice crisp bread as thick as you like it. For me that is ¼ inch, Top with another rice crisp bread and enjoy.